5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
2 Tbsp. Flax meal (optional)
4 Tbsp. Vital Wheat Gluten
1 Tbsp. Sea salt
1.5 Tbsp granulated yeast
4 cups warm water (about 100 degrees F)
1/4 cup honey or raw sugar
1/4 cup olive oil
Mix yeast, water and honey- allow to sit for a few minutes while you prepare the other ingredients. Mix other dry ingredients separately in a large bowl. Add yeast mixture and olive oil to dry ingredients. Mix until blended. Let rise in a large bowl for 1.5-2 hours or until top of dough flattens. You can also choose to put the dough in the fridge, in a large plastic container(loosely sealed) and it will keep for two weeks.
For loaf bread: Preheat oven to 425, place grapefruit sized ball of dough in pregreased pan, parchement or on floured pizza stone and bake for 30 min- until golden brown
For pizza: Preheat oven to 425. Roll out dough to desired thickness on parchment paper. Par-bake for 5-7 minutes. Add toppings and back for another 10 min or until cheese and edges of the crust become slightly golden.
Variations: I will add to the dry mixtures a couple tablespoons of poppy seeds, sesame seeds, caraway, sunflower seeds or rosemary( or other fresh herbs).